In a medium bowl, whisk together ground almonds, flour, cinnamon, salt and cloves.

In a small bowl, whisk together egg and water.

In a large mixing bowl, cream together butter and granulated sugar. Add the egg mixture and beat until combined. Add in the dry ingredients and mix just until combined - finish by hand if needed to get any bits in the bottom of the bowl mixed in. Divide dough in half.

Place each half between a couple sheets of parchment paper - roll the dough out until it is about 1/4" thick - make sure to lift and smooth the paper out if it wrinkles or cuts into the dough. Leave covered and stack the dough on a baking sheet - place in the refrigerator and let chill until firm, at least 2 hours.

Preheat the oven to 375

Remove one piece of dough from the refrigerator and use your favorite cookie cutter to cut out as many cookies as you can. Repeat with the second piece of dough. Use a small cookie cutter to cut out a small hole in half of the cookies. Place the cookies on parchment lined baking sheet - you can put them fairly close together as they won't spread.

Bake the cookies until they are a light golden and firm to the touch, about 11 to 13 minutes. Remove and carefully transfer the cookies to a wire rack to cool completely.

Gather up the scraps and pieces you cut out with the smaller cookie cutter - re-roll dough between the parchment paper and place in the refrigerator to firm back up. Repeat the cutting and baking.

To make the filling and assemble the cookies

In a small saucepan, stir together the jam and 1 teaspoon water. Bring to a boil over low heat - remove and let cool slightly.

If desired, sift confectioners' sugar over the top of the cookies that you have cut out the center of.

Spoon about 1/2 teaspoon of the jam mixture on the cookies without the center cut out of them and top with the other half of the cookies.

Yield will depend on the size of the cookie cutter - we got about 30 sandwiched cookies.